Braised Red Cabbage and Beetroot
Braised Red Cabbage and Beetroot is a stunning side dish that transforms everyday ingredients into a vibrant culinary masterpiece. This dish features the earthy sweetness of beets paired with the tangy crunch of red cabbage, all infused with aromatic spices and apple cider vinegar. Perfect for any occasion, this recipe is not just visually appealing but also delivers a burst of flavor that will leave your guests asking for more.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Braising
- Cuisine: Vegetarian
Ingredients
Scale
- 1 medium head red cabbage, shredded
- 2 medium beetroot, peeled and sliced
- 1 large sweet onion, sliced
- 1/4 cup apple cider vinegar
- 2 tbsp light brown sugar
- 2 tbsp unsalted butter or olive oil
- Salt and pepper to taste
Instructions
- Prepare your veggies: Wash and peel the beetroot, then slice it into thin rounds. Julienning the red cabbage into fine strips will enhance its texture.
- Sauté the onions: In a large pot over medium heat, melt the butter until bubbly. Add sliced onions and cook until soft and translucent (about 5 minutes).
- Combine ingredients: Add shredded cabbage and beet slices to the pot with onions, stirring well to coat everything in butter. Cook for about 10 minutes until slightly softened.
- Season and braise: Sprinkle salt, pepper, and brown sugar over the mixture. Pour in apple cider vinegar, mixing thoroughly. Reduce heat to low, cover the pot, and simmer for 30-40 minutes until beets are tender.
- Serve warm as a delightful side dish.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 10mg
Keywords: For added depth of flavor, consider incorporating spices such as nutmeg or swapping apples for pears. Leftovers can be stored in an airtight container in the fridge for up to five days.